CN107034074A - A kind of preparation method of cooking yellow wine - Google Patents
A kind of preparation method of cooking yellow wine Download PDFInfo
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- CN107034074A CN107034074A CN201710361483.1A CN201710361483A CN107034074A CN 107034074 A CN107034074 A CN 107034074A CN 201710361483 A CN201710361483 A CN 201710361483A CN 107034074 A CN107034074 A CN 107034074A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/39—Convolvulaceae (Morning-glory family), e.g. bindweed
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/487—Psoralea
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/80—Scrophulariaceae (Figwort family)
- A61K36/808—Scrophularia (figwort)
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Abstract
The invention discloses a kind of preparation method of cooking yellow wine, it is mainly by weighing quality glutinous rice, sorghum, radix scrophulariae, Radix Angelicae Sinensis, Semen Cuscutae, psoralea corylifolia, watermelon, mulberries, purebred raw wheat koji, the fermentation such as active dry yeast is formed, compared with prior art, the cooking yellow wine preparation method of the present invention is easy, the yellow rice wine color and luster produced is good, aroma is strong, sweet mouthfeel, comprehensive nutrition, sugar is relatively fewer, the present invention by digesting watermelon stage by stage simultaneously, mulberries, nutritional ingredient therein is set fully to separate out, it is easy to absorption of human body, stepwise fermentation is used in whole manufacturing process, improve the local flavor of yellow rice wine, it is very popular.
Description
Technical field
The present invention relates to a kind of preparation method of cooking yellow wine, belong to the technical field of brewing yellow rice wine.
Background technology
Yellow rice wine is one of great Gu wine of the world three, be with rice, wheat etc. for raw material, by rice dipping, steamed rice, fermentation, squeezing,
The technological process such as filtering, pan-fried wine, storage, it is different types of in Koji (wheat koji, meter Qu, red yeast rice) or pulp-water (rice dipping water)
The common fermentation of the microorganisms such as yeast, bacterium, mould and a kind of brewed wine led to.
Production capacity with yellow rice wine industry is rising year by year, and rice dipping process can produce increasing rice milk, and this is to ecology
Environment and Yellow Rice Wine Enterprises bring serious test.Up to the present, although the problem of having several patents to be directed to rice dipping waste water proposes
Improved method, but all come with some shortcomings aspect.The production technology and Huang of a kind of yellow rice wine disclosed in the A of CN 103343071
Wine, it drains the moisture in Rice ＆ peanut milk after rice dipping, and the weak point of the technical scheme has at 2 points：First, the water after rice dipping is arranged
It is dry, it is same to produce rice dipping pulp-water, and do not save industrial water；Second, rice dipping water is drained, is unfavorable for dipped rice afterwards
Conveying.The production method of yellow wine of rice material processing is improved disclosed in the A of CN 102041216, it is located by the way of baking
Raw Materials Rice is managed, rice dipping is saved and washes a meter process, this feasible process, but be exactly to bakee rice to need increase in the presence of some deficiencies
Rice plant equipment is bakeed, can accordingly increase investment.It is a kind of big using extruding-puffing technique processing disclosed in the A of CN 1385511
The method of rice raw material brewing yellow wine, it proposes, with the expanded rice raw material for handling brewing yellow wine with air-flow expansion method of machinery, to replace
For traditional rice dipping steamed rice method, this feasible process, but it is exactly to increase the machinery of extruded rice there is also some deficiencies
Equipment, and technique is become relative complex.
The content of the invention
In order to alleviate shortcomings and deficiencies of the prior art, it is an object of the invention to provide a kind of making side of cooking yellow wine
Method.
To achieve these goals, the present invention is adopted the following technical scheme that：
The preparation method of cooking yellow wine, it is characterised in that comprise the following steps：
（1）Quality glutinous rice, sorghum are weighed, is soaked 3-4 days than warm water after mixing according to 60%-80%, 20%-40% weight, immersion
Blowing is drained after end, and from meal braizing machine entrance is flowed into, then boiling is stand-by by well-done glutinous rice and the cooling of sorghum meal；
（2）Radix scrophulariae, Radix Angelicae Sinensis are soaked in water by equal proportion, are then roughly ground with colloid mill, obtain mixed serum, Semen Cuscutae, psoralea corylifolia
By 2:The mixing of 1 ratio is cleaned, and is put into boiling in hot water, is obtained extract solution, is cooled to room temperature, standby；
（3）Watermelon, mulberries are mixed by equal proportion, and then 20-30 times of addition is measured pure water and mixed, regulation pH to acidity, thereto
Its mixing total amount 0.5%-0.6% pectases and 1.5%-2.0% cellulases are added, 50-55 DEG C is heated to, a hour is incubated,
60-65 DEG C is then heated to, half an hour is incubated, 65-75 DEG C is continuously heating to, 40-50 minutes are incubated, finally filtering to digest
Liquid, is cooled to room temperature, standby；
（4）By above-mentioned steps（1）Glutinous rice and sorghum meal are placed in cylinder, are subsequently poured into step（2）Mixed serum, extract solution and step
（3）Enzymolysis liquid, described glutinous rice and sorghum meal, mixed serum, extract solution, the mixed proportion of enzymolysis liquid are 100:4-6:3-4:
20-30；After stirring and evenly mixing, purebred raw wheat koji equivalent to glutinous rice and sorghum gross weight 8%-10%, the dry ferment of 4%-5% activity are added
Mother, adjusts the temperature to 28-30 DEG C, starts primary fermentation 5-6 days；
（5）In step（4）In mash adding equivalent to glutinous rice and sorghum gross weight 100-150% rice wine, adjust temperature
To 15-20 DEG C, continue to ferment 15-20 days；
（6）By step（5）Gained mash press-in press the wine machine is squeezed is made semi-finished product after drinking；
（7）By step（6）The semi-finished product of gained blend rear finished product.
Described step（1）Middle glutinous rice mixed weight ratio is 70%, and sorghum mixed weight ratio is 30%.
Described step（3）0.55% pectase of middle addition and 1.8% cellulase.
Described step（5）Middle addition is equivalent to glutinous rice and the rice wine of sorghum gross weight 120%.
Beneficial effects of the present invention：
Compared with prior art, cooking yellow wine preparation method of the invention is easy, and the yellow rice wine color and luster produced is good, and aroma is strong,
Sweet mouthfeel, comprehensive nutrition, sugar is relatively fewer, while the present invention makes nutrition therein by digesting watermelon, mulberries stage by stage
Composition is fully separated out, and is easy in absorption of human body, whole manufacturing process use stepwise fermentation, improves the local flavor of yellow rice wine, deep by people
Like.
Embodiment
Embodiment 1：The preparation method of cooking yellow wine, comprises the following steps：
（1）Quality glutinous rice, sorghum are weighed, is soaked 3-4 days than warm water after mixing according to 70%, 30% weight, immersion is put after terminating
Slurry is drained, and from meal braizing machine entrance is flowed into, then boiling is stand-by by well-done glutinous rice and the cooling of sorghum meal；
（2）Radix scrophulariae, Radix Angelicae Sinensis are soaked in water by equal proportion, are then roughly ground with colloid mill, obtain mixed serum, Semen Cuscutae, psoralea corylifolia
By 2:The mixing of 1 ratio is cleaned, and is put into boiling in hot water, is obtained extract solution, is cooled to room temperature, standby；
（3）Watermelon, mulberries are mixed by equal proportion, are then added 25 times of amount pure water and are mixed, pH is to acidity for regulation, adds thereto
Its pectase of mixing total amount 0.55% and 1.8% cellulase, are heated to 50-55 DEG C, are incubated a hour, then heat to 60-
65 DEG C, half an hour is incubated, 65-75 DEG C is continuously heating to, 40-50 minutes is incubated, finally filters to obtain enzymolysis liquid, be cooled to room
Temperature, it is standby；
（4）By above-mentioned steps（1）Glutinous rice and sorghum meal are placed in cylinder, are subsequently poured into step（2）Mixed serum, extract solution and step
（3）Enzymolysis liquid, described glutinous rice and sorghum meal, mixed serum, extract solution, the mixed proportion of enzymolysis liquid are 100:5:3:25；Stir
Mix after mixing, add purebred raw wheat koji equivalent to glutinous rice and sorghum gross weight 10%, 4.5% active dry yeast, adjust temperature
To 28-30 DEG C, start primary fermentation 5-6 days；
（5）In step（4）In mash add equivalent to glutinous rice and the rice wine of sorghum gross weight 120%, adjust the temperature to
15-20 DEG C, continue to ferment 15-20 days；
（6）By step（5）Gained mash press-in press the wine machine is squeezed is made semi-finished product after drinking；
By step（6）The semi-finished product of gained blend rear finished product.
Claims (4)
1. a kind of preparation method of cooking yellow wine, it is characterised in that comprise the following steps：
Quality glutinous rice, sorghum are weighed, is soaked 3-4 days than warm water after mixing according to 60%-80%, 20%-40% weight, immersion terminates
Blowing is drained afterwards, and from meal braizing machine entrance is flowed into, then boiling is stand-by by well-done glutinous rice and the cooling of sorghum meal；
Radix scrophulariae, Radix Angelicae Sinensis are soaked in water by equal proportion, are then roughly ground with colloid mill, obtain mixed serum, and Semen Cuscutae, psoralea corylifolia press 2:
The mixing of 1 ratio is cleaned, and is put into boiling in hot water, is obtained extract solution, is cooled to room temperature, standby；
Watermelon, mulberries are mixed by equal proportion, are then added 20-30 times and are measured pure water mixing, pH is to acidity for regulation, adds thereto
Its mixing total amount 0.5%-0.6% pectases and 1.5%-2.0% cellulases, are heated to 50-55 DEG C, are incubated a hour, then
60-65 DEG C is warming up to, half an hour is incubated, 65-75 DEG C is continuously heating to, 40-50 minutes is incubated, finally filters to obtain enzymolysis liquid,
Room temperature is cooled to, it is standby；
By above-mentioned steps（1）Glutinous rice and sorghum meal are placed in cylinder, are subsequently poured into step（2）Mixed serum, extract solution and step（3）
Enzymolysis liquid, described glutinous rice and sorghum meal, mixed serum, extract solution, the mixed proportion of enzymolysis liquid are 100:4-6:3-4:20-
30；After stirring and evenly mixing, purebred raw wheat koji equivalent to glutinous rice and sorghum gross weight 8%-10%, 4%-5% active dry yeasts are added,
28-30 DEG C is adjusted the temperature to, starts primary fermentation 5-6 days；
In step（4）In mash add equivalent to glutinous rice and sorghum gross weight 100-150% rice wine, adjust the temperature to
15-20 DEG C, continue to ferment 15-20 days；
By step（5）Gained mash press-in press the wine machine is squeezed is made semi-finished product after drinking；
By step（6）The semi-finished product of gained blend rear finished product.
2. the preparation method of cooking yellow wine according to claim 1, it is characterised in that described step（1）Middle glutinous rice is mixed
It is 70% to close weight ratio, and sorghum mixed weight ratio is 30%.
3. the preparation method of cooking yellow wine according to claim 1, it is characterised in that described step（3）It is middle to add
0.55% pectase and 1.8% cellulase.
4. the preparation method of cooking yellow wine according to claim 1, it is characterised in that described step（5）Middle addition phase
When in the rice wine of glutinous rice and sorghum gross weight 120%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710361483.1A CN107034074A (en) | 2017-05-22 | 2017-05-22 | A kind of preparation method of cooking yellow wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710361483.1A CN107034074A (en) | 2017-05-22 | 2017-05-22 | A kind of preparation method of cooking yellow wine |
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| CN107034074A true CN107034074A (en) | 2017-08-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710361483.1A Pending CN107034074A (en) | 2017-05-22 | 2017-05-22 | A kind of preparation method of cooking yellow wine |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140398A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Method for producing semisweet or sweet yellow wine |
| CN105543031A (en) * | 2016-01-14 | 2016-05-04 | 李俊平 | Solid-liquid two-phase combined rice wine production technology |
-
2017
- 2017-05-22 CN CN201710361483.1A patent/CN107034074A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140398A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Method for producing semisweet or sweet yellow wine |
| CN105543031A (en) * | 2016-01-14 | 2016-05-04 | 李俊平 | Solid-liquid two-phase combined rice wine production technology |
Non-Patent Citations (1)
| Title |
|---|
| 陈寿宏: "《中华食材 下》", 30 April 2016, 合肥工业大学出版社 * |
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Application publication date: 20170811 |
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